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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine catsup, chili sauce, brown sugar, wine vinegar, steak sauce, cumin and chil powder in small saucepan; cook slowly 20 minutes. | 2. Meanwhile, remove bone from round steak; sprinkle with tenderizer, salt and pepper and pound with mallet. | 3. Brush top of steak with 1/2 cup barbecue sauce. | 4. Sprinkle with 3/4 c shredded Cheddar cheese, corn, green pepper and 1/4 cup sliced ripe olives. | 5. Beginning with long side, roll steak tightly and tie with string. | 6. Dredge steak roll in flour, brown lightly in cooking oil in electric frying pan. | 7. Pour remaining barbecue sauce and water over steak. | 8. Cover tightly and cook slowly for 1 1/2 hours or until meat is tender. | 9. During last 5 minutes of cooking time, remove strings and sprinkle top of meat with 1/4 cup shredded Cheddar cheese and 2 T sliced ripe olives. | 10. Place steak roll on warm serving platter. | 11. Granish with tomato roses. | 12. Place green pepper slices around roses for leaf effect. | 13. Serve remaining barbedcue sauce with beef roll. | 14. NOTE: | 15. Tomatoe Roses: Using 3 tomatoes, pare each with a very sharp knife, starting at the rounded top and conginuing in a circular manner around the tomato to obtain a strip of peel approximately 10 inches long and 1 inch wide. (Pare off only the skin.) Wrap one end of one strip around tip of index finger. | 16. Continue wrapping, forming the petals of a rose. | 17. Gently lift tomato rose from finger tip to serving paltter. | 18. Repeat for other roses. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
steak	2 - 2 1/2		cut cut round	0.0	0.0	0.0	0.0
catsup	3/4	cup		181.8	49.32	1.8719999999999999	0.18
chili sauce	1/3	cup		83.72	18.0089	2.275	0.273
brown sugar	1/4	cup		209.0	53.9495	0.066	0.0
wine vinegar	1/4	cup		11.3525	0.1613	0.0239	0.0
sauce	2	tablespoons		59.1	1.6440000000000001	3.0989999999999998	4.476
cumin	1/2	teaspoon		3.9375	0.4645	0.187	0.2338
chili powder	1/2	teaspoon		3.807	0.6709999999999999	0.1817	0.1928
meat tenderizer	1	teaspoon		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
cheddar cheese	3/4	cup	Shredded	-	-	-	-
kernel corn	1/4	cup		46.1775	9.1192	1.2761	0.5006
green pepper	1/4	cup	Chopped	7.45	1.7284	0.3203	0.0633
olive	1/4	cup	pitted Chopped ripe	-	-	-	-
purpose flour	1/2	cup	unbleached	-	-	-	-
cooking oil	3	tablespoons		-	-	-	-
water	1/4	cup		0.0	0.0	0.0	0.0
cheddar cheese	1/4	cup	Shredded	-	-	-	-
olive	2	tablespoons	pitted Sliced ripe	-	-	-	-
tomato rose	3			-	-	-	-
green pepper				7.45	1.7284	0.3203	0.0633

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.